CHIPOTLE MEXICAN GRILL, 2338 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 03, 2014 | Complaint | 0 | 3 | Details / Comments |
|
Feb 18, 2014 | Routine | 0 | 1 | Details / Comments |
|
May 30, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 05, 2013 | Routine | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jul 16, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 20, 2012 | Complaint | 3 | 1 | Details / Comments |
Jul 03, 2014 (Complaint)
Violations:
- Contamination prevented during food preparation, storage, & display
Food is stored on the floor of the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop handle in contact with ice. A container with no handle used to scoop rice. Both were removed. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The establishment has peracetic acid test strips but uses quaternary ammonium sanitizer. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Certified Food Safety Manager: Eric W. Cox, FS-60524, Expiration Date: 4/17/17
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Rice (Hot Holding Cabinet) (Hot Holding) | 160.0F |
| Brown Rice (Holding Cabinet) (Hot Holding) | 153.0F |
| Pork (Hot Holding Display Unit) (Hot Holding) | 150.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 141.0F |
| Black Beans (Hot Holding Display Unit) (Hot Holding) | 157.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 41.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 43.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 41.0F |
Feb 18, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.ronnie Taylor at (202)442-9037
CFH:Jose Sorto Serv Safe 11/20/18
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 109.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 39.0F |
| salsa (Refrigerator - open display) (Cold Holding) | 40.0F |
| Guacamole (Refrigerator - open display) (Cold Holding) | 40.0F |
| Sour Cream (Refrigerator - open display) (Cold Holding) | 39.0F |
| Green Peppers (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken Chop (Steam Table) (Holding) | 155.0F |
| Steak cooked (Steam Table) (Hot Holding) | 155.0F |
| Raw Beef (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Rice steamed (Steam Table) (Hot Holding) | 155.0F |
| Pork (Steam Table) (Hot Holding) | 149.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken grilled (Grill) (Cooking) | 175.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
May 30, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
NO CONSUMER ADVISORY NOTICE PRINTED ON MENU OR POSTED, A COPY IS GIVEN TO THE PIC
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/14/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.0°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cheddar Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - reach-in) (Hot Holding) | 43.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Steam Table) (Hot Holding) | 143.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beans (Steam Table) (Hot Holding) | 145.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
Apr 05, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Chopped steat on warmer below 135 degreesHot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at(202)442-9037
| Temperatures | |
| Chicken grilled (Warmer) (Hot Holding) | 148.0F |
| Pork (Steam Table) (Hot Holding) | 139.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 143.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Red Beans (Steam Table) (Hot Holding) | 144.0F |
| Black Beans (Steam Table) (Hot Holding) | 144.0F |
| Steak cooked (Warmer) (Hot Holding) | 122.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Guacamole (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Sour Cream (Refrigerator - open display) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 36.0F |
Jul 16, 2012 (Follow-up)
Comments:CFPM - WILLIAM REYES - #FS-47053 - expires 07/06/2013
5-DAY NOTICE & 45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 06/20/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 128.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| salsa (Refrigerator - display) (Cold Holding) | 40.0F |
| Guacamole (Refrigerator - display) (Cold Holding) | 40.0F |
Jun 20, 2012 (Complaint)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS IN THE WALK-IN COOLER ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Complaint Notes: Discussed with the store manager about the sanitation protocols, the trash and grease collection, query on Pest Control/rodents activity, I went over Western's Pest Control invoices, the store has a MONTHLY Western's Inspection, last one was done on 05/17/2012, and suggested at least 2 pest inspections monthly , no sign of rodents observed or any malpractice or sanitation/rodents concerns.
The Business has a written employee's health policy for food-borne illness.
CFPM WILLIAM REYES FS- 47053 EXP. 07/06/2013
Thermocouple in ice & water: 32°F
Most recent pest control service date: 06/08/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 107.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - under counter) | 41.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beans (Steam Table) (Hot Holding) | 145.0F |
| Black Beans (Steam Table) (Hot Holding) | 141.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Steam Table) (Hot Holding) | 167.0F |
| Steak cooked (Steam Table) (Hot Holding) | 168.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
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